CN101341970B - Diced rose capsicum and its processing method - Google Patents
Diced rose capsicum and its processing method Download PDFInfo
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- CN101341970B CN101341970B CN2008103041830A CN200810304183A CN101341970B CN 101341970 B CN101341970 B CN 101341970B CN 2008103041830 A CN2008103041830 A CN 2008103041830A CN 200810304183 A CN200810304183 A CN 200810304183A CN 101341970 B CN101341970 B CN 101341970B
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- Prior art keywords
- rose
- capsicum
- pepper
- percent
- pieces
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- 235000002566 Capsicum Nutrition 0.000 title claims abstract description 45
- 241000220317 Rosa Species 0.000 title claims abstract description 36
- 238000003672 processing method Methods 0.000 title claims abstract description 9
- 239000001390 capsicum minimum Substances 0.000 title claims description 35
- 240000008574 Capsicum frutescens Species 0.000 title description 3
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 14
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 9
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 9
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 9
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 9
- 150000003839 salts Chemical class 0.000 claims abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 7
- 238000011010 flushing procedure Methods 0.000 claims abstract description 6
- 239000003205 fragrance Substances 0.000 claims abstract description 6
- 206010033546 Pallor Diseases 0.000 claims abstract description 5
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 5
- 238000002156 mixing Methods 0.000 claims abstract description 5
- 239000003921 oil Substances 0.000 claims abstract description 5
- 238000003756 stirring Methods 0.000 claims abstract description 5
- 241000208293 Capsicum Species 0.000 claims description 34
- 241000234282 Allium Species 0.000 claims description 7
- 238000000034 method Methods 0.000 claims description 4
- 239000002994 raw material Substances 0.000 claims description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 6
- 235000019640 taste Nutrition 0.000 abstract description 5
- 235000015067 sauces Nutrition 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 3
- 239000006002 Pepper Substances 0.000 abstract 10
- 241000722363 Piper Species 0.000 abstract 10
- 235000016761 Piper aduncum Nutrition 0.000 abstract 10
- 235000017804 Piper guineense Nutrition 0.000 abstract 10
- 235000008184 Piper nigrum Nutrition 0.000 abstract 10
- 244000291564 Allium cepa Species 0.000 abstract 2
- 235000002568 Capsicum frutescens Nutrition 0.000 abstract 2
- 239000000843 powder Substances 0.000 abstract 2
- 244000061520 Angelica archangelica Species 0.000 abstract 1
- 235000001287 Guettarda speciosa Nutrition 0.000 abstract 1
- 230000007547 defect Effects 0.000 abstract 1
- 238000010438 heat treatment Methods 0.000 abstract 1
- 238000004519 manufacturing process Methods 0.000 abstract 1
- 235000019633 pungent taste Nutrition 0.000 abstract 1
- 235000000053 special nutrition Nutrition 0.000 abstract 1
- 239000008280 blood Substances 0.000 description 4
- 210000004369 blood Anatomy 0.000 description 4
- 238000002372 labelling Methods 0.000 description 3
- GLZPCOQZEFWAFX-UHFFFAOYSA-N Geraniol Chemical compound CC(C)=CCCC(C)=CCO GLZPCOQZEFWAFX-UHFFFAOYSA-N 0.000 description 2
- 230000002950 deficient Effects 0.000 description 2
- RRAFCDWBNXTKKO-UHFFFAOYSA-N eugenol Chemical compound COC1=CC(CC=C)=CC=C1O RRAFCDWBNXTKKO-UHFFFAOYSA-N 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- QMVPMAAFGQKVCJ-SNVBAGLBSA-N (R)-(+)-citronellol Natural products OCC[C@H](C)CCC=C(C)C QMVPMAAFGQKVCJ-SNVBAGLBSA-N 0.000 description 1
- WRMNZCZEMHIOCP-UHFFFAOYSA-N 2-phenylethanol Chemical compound OCCC1=CC=CC=C1 WRMNZCZEMHIOCP-UHFFFAOYSA-N 0.000 description 1
- 206010000087 Abdominal pain upper Diseases 0.000 description 1
- NPBVQXIMTZKSBA-UHFFFAOYSA-N Chavibetol Natural products COC1=CC=C(CC=C)C=C1O NPBVQXIMTZKSBA-UHFFFAOYSA-N 0.000 description 1
- QMVPMAAFGQKVCJ-UHFFFAOYSA-N Citronellol Natural products OCCC(C)CCC=C(C)C QMVPMAAFGQKVCJ-UHFFFAOYSA-N 0.000 description 1
- 239000005770 Eugenol Substances 0.000 description 1
- 208000037093 Menstruation Disturbances Diseases 0.000 description 1
- 206010027339 Menstruation irregular Diseases 0.000 description 1
- GLZPCOQZEFWAFX-JXMROGBWSA-N Nerol Natural products CC(C)=CCC\C(C)=C\CO GLZPCOQZEFWAFX-JXMROGBWSA-N 0.000 description 1
- UVMRYBDEERADNV-UHFFFAOYSA-N Pseudoeugenol Natural products COC1=CC(C(C)=C)=CC=C1O UVMRYBDEERADNV-UHFFFAOYSA-N 0.000 description 1
- 206010003246 arthritis Diseases 0.000 description 1
- JGQFVRIQXUFPAH-UHFFFAOYSA-N beta-citronellol Natural products OCCC(C)CCCC(C)=C JGQFVRIQXUFPAH-UHFFFAOYSA-N 0.000 description 1
- 235000000484 citronellol Nutrition 0.000 description 1
- 125000000300 citronellol group Chemical group 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000002996 emotional effect Effects 0.000 description 1
- 229960002217 eugenol Drugs 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 208000015181 infectious disease Diseases 0.000 description 1
- 201000005630 leukorrhea Diseases 0.000 description 1
- 208000004396 mastitis Diseases 0.000 description 1
- 239000004084 narcotic analgesic agent Substances 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 206010046901 vaginal discharge Diseases 0.000 description 1
- 239000000341 volatile oil Substances 0.000 description 1
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- Seasonings (AREA)
Abstract
The invention relates to the technical field of chili sauce and relates to rose pepper pieces and a processing method thereof. The components of the rose pepper piece according to a weight percentage are as follows: 52 percent of dry pepper dipped in water, 5 percent of dry rose powder, 25 percent of cooked edible oil, 3 percent of onion pieces, 12 percent of monosodium glutamate and 3 percent of salt. The processing method thereof is as follows: selecting and flushing the dry pepper dipped in water with a needed amount, blanching the dry pepper into the water with a temperature of 90 DEG C for one minute, then flushing again; arranging the dry pepper into a machine and cutting into the pepper pieces; firstly adding 50 percent of the cooked edible oil with a needed amount into an oil boiler and heating to 180 DEG C; then adding the pepper pieces and the dry rose powder; after frying out fragrance, adding onion pieces and salt to carry out seasoning, after frying for 15 minutes, adding monosodium glutamate for uniformly mixing and stirring, then adding the rest 50 percent of cooked edible oil to manufacture the rose pepper pieces. The overcomes the defects of heavy taste and single nutrition component of the traditional angelica piece chili sauce and has the special nutrition component of rose, thus having the advantages of abundant nutrition, fragrant taste and proper pungency degree; the rose pepper pieces are applicable for the crowds of various age period to eat and increase the market competition.
Description
One, technical field
The present invention relates to the thick chilli sauce technical field, is a kind of diced rose capsicum and processing method thereof.
Two, background technology
The capsicum fourth of selling on the market now all is to be cut into fourth to capsicum, adds some flavouring and mixes, and its nutritional labeling is relatively more dull, the capsicum taste is heavier, and edible crowd is narrower, and fierce day by day market demand is difficult to meet competition.
Three, summary of the invention
The invention provides a kind of diced rose capsicum and processing method thereof, overcome the defective that above-mentioned existing thick chilli sauce nutrition is dull, the capsicum taste is heavier.
One of technical scheme of the present invention is achieved in that a kind of diced rose capsicum, and it consists of by raw material weight percentage: 52% soaked capsicum does, 5% dried rose flower, 25% ripe edible oil, 3% onion fourth, 12% monosodium glutamate, 3% salt.
Two of technical scheme of the present invention is achieved in that a kind of diced rose capsicum processing method, and it is undertaken by following step: the soaked capsicum xeromenia of aequum is selected excessively, flushing, and blanching is 1 minute in 90 degrees centigrade of water; Wash again, be cut into the capsicum fourth, be heated to 180 degrees centigrade in the 50% adding oil cauldron with the ripe edible oil of requirement earlier, add capsicum fourth and dried rose flower through machine; After frying out fragrance; Adding onion fourth, salt carry out seasoning, and frying added the monosodium glutamate mixing and stirring after 15 minutes; Again with 50% surplus ripe edible oil call in, process diced rose capsicum.
The main medicinal part of rose is Hua Hegen.It is about 0.03% that the rose fresh flower contains volatile oil (attar of rose), and main component is citronellol, nerol, Eugenol, benzyl carbinol etc.Various diseases of treating skin, eyes and stomach very early with attar of rose among the people in Bulgaria thinks that it has the effect of narcotic analgesic.Rose is warm in nature, flavor is sweet, little hardship.Major function: cure mainly the diffusing stasis of blood of stomachache due to emotional depression and the hyperactive liver-qi attacking the stomach and blood, the spitting of blood of spitting blood, new wandering arthritis for a long time, acute mastitis, pyogenic infections, irregular menstruation, leukorrhea with reddish discharge.
The present invention has overcome traditional capsicum fourth taste and has weighed and the dull defective of nutritional labeling; And contain unique rose nutritional labeling, and having kept the health-care efficacy of rose, it is nutritious, mouthfeel delicate fragrance, peppery degree are moderate; The crowd who is applicable to all age group is edible, the market competitiveness that has strengthened.
Five, the specific embodiment
The present invention does not receive the restriction of following embodiment, can confirm concrete embodiment according to technical scheme of the present invention and actual conditions.
Below in conjunction with embodiment the present invention is further described:
Embodiment 1: this diced rose capsicum consists of by raw material weight percentage: 52% soaked capsicum does, 5% dried rose flower, 25% ripe edible oil, 3% onion fourth, 12% monosodium glutamate, 3% salt.
Embodiment 2: this diced rose capsicum processing method is undertaken by following step: the soaked capsicum xeromenia of aequum is selected excessively, flushing, and blanching is 1 minute in 90 degrees centigrade of water, washes, is cut into the capsicum fourth through machine; Earlier 50% of the ripe edible oil of requirement is added in the oil cauldron and be heated to 180 degrees centigrade; Add capsicum fourth and dried rose flower, fry out fragrance after, add the onion fourth, salt carries out seasoning; After the frying 15 minutes; Add the monosodium glutamate mixing and stirring, again with 50% surplus ripe edible oil call in, process diced rose capsicum.
Above technical characterictic has constituted most preferred embodiment of the present invention, and it has stronger adaptability and best implementation result, can increase and decrease non-essential technical characterictic according to actual needs, and satisfies the demand of different situations.
Claims (2)
1. diced rose capsicum is characterized in that consisting of by raw material weight percentage: 52% soaked capsicum does, 5% dried rose flower, 25% ripe edible oil, 3% onion fourth, 12% monosodium glutamate, 3% salt; Wherein, obtain diced rose capsicum by following step: the soaked capsicum xeromenia of aequum is selected excessively, flushing, blanching is 1 minute in 90 degrees centigrade of water; Wash again, be cut into the capsicum fourth, be heated to 180 degrees centigrade in the 50% adding oil cauldron with the ripe edible oil of requirement earlier, add capsicum fourth and dried rose flower through machine; After frying out fragrance; Adding onion fourth, salt carry out seasoning, and frying added the monosodium glutamate mixing and stirring after 15 minutes; Again with 50% surplus ripe edible oil call in, process diced rose capsicum.
2. the processing method of a diced rose capsicum according to claim 1 is characterized in that being undertaken by following step: the soaked capsicum xeromenia of aequum is selected excessively, flushing, and blanching is 1 minute in 90 degrees centigrade of water; Wash again, be cut into the capsicum fourth, be heated to 180 degrees centigrade in the 50% adding oil cauldron with the ripe edible oil of requirement earlier, add capsicum fourth and dried rose flower through machine; After frying out fragrance; Adding onion fourth, salt carry out seasoning, and frying added the monosodium glutamate mixing and stirring after 15 minutes; Again with 50% surplus ripe edible oil call in, process diced rose capsicum.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2008103041830A CN101341970B (en) | 2008-08-26 | 2008-08-26 | Diced rose capsicum and its processing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2008103041830A CN101341970B (en) | 2008-08-26 | 2008-08-26 | Diced rose capsicum and its processing method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101341970A CN101341970A (en) | 2009-01-14 |
| CN101341970B true CN101341970B (en) | 2012-07-25 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2008103041830A Active CN101341970B (en) | 2008-08-26 | 2008-08-26 | Diced rose capsicum and its processing method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101341970B (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108991483A (en) * | 2018-07-20 | 2018-12-14 | 陕西杨凌陕特农业发展有限公司 | A kind of thick chilli sauce and preparation method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1238139A (en) * | 1998-06-10 | 1999-12-15 | 田有金 | Technology for making fragrant hot pepper fried in oil |
| CN1628548A (en) * | 2003-12-16 | 2005-06-22 | 柏向阳 | Edible potherb and making method thereof |
| CN1663438A (en) * | 2005-01-26 | 2005-09-07 | 宏程 | Capsicum thread containing snow lotus juice |
| CN1736260A (en) * | 2004-11-17 | 2006-02-22 | 宏程 | Hot pepper dices with safflower and process method thereof |
| CN101015337A (en) * | 2007-03-06 | 2007-08-15 | 宏程 | Artemisia dracunculus shredded chili and its making method |
-
2008
- 2008-08-26 CN CN2008103041830A patent/CN101341970B/en active Active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1238139A (en) * | 1998-06-10 | 1999-12-15 | 田有金 | Technology for making fragrant hot pepper fried in oil |
| CN1628548A (en) * | 2003-12-16 | 2005-06-22 | 柏向阳 | Edible potherb and making method thereof |
| CN1736260A (en) * | 2004-11-17 | 2006-02-22 | 宏程 | Hot pepper dices with safflower and process method thereof |
| CN1663438A (en) * | 2005-01-26 | 2005-09-07 | 宏程 | Capsicum thread containing snow lotus juice |
| CN101015337A (en) * | 2007-03-06 | 2007-08-15 | 宏程 | Artemisia dracunculus shredded chili and its making method |
Also Published As
| Publication number | Publication date |
|---|---|
| CN101341970A (en) | 2009-01-14 |
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| C06 | Publication | ||
| PB01 | Publication | ||
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| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| EE01 | Entry into force of recordation of patent licensing contract |
Application publication date: 20090114 Assignee: Xinjiang Xierdan Food Co.,Ltd. Assignor: Hong Cheng Contract record no.: 2013650000012 Denomination of invention: Diced rose capsicum and its processing method Granted publication date: 20120725 License type: Exclusive License Record date: 20130515 |
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| LICC | Enforcement, change and cancellation of record of contracts on the licence for exploitation of a patent or utility model | ||
| PE01 | Entry into force of the registration of the contract for pledge of patent right |
Denomination of invention: Diced rose capsicum and its processing method Effective date of registration: 20161104 Granted publication date: 20120725 Pledgee: Urumqi Changhe financing Company limited by guarantee Pledgor: Xinjiang xierdan Food Co., Ltd.|Hong Cheng Registration number: 2016990000946 |
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| PLDC | Enforcement, change and cancellation of contracts on pledge of patent right or utility model | ||
| PC01 | Cancellation of the registration of the contract for pledge of patent right |
Date of cancellation: 20190416 Granted publication date: 20120725 Pledgee: Urumqi Changhe financing Company limited by guarantee Pledgor: Xinjiang Xierdan Food Co.,Ltd.|Hong Cheng Registration number: 2016990000946 |
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| PC01 | Cancellation of the registration of the contract for pledge of patent right | ||
| PE01 | Entry into force of the registration of the contract for pledge of patent right |
Denomination of invention: Diced rose capsicum and its processing method Effective date of registration: 20190416 Granted publication date: 20120725 Pledgee: Urumqi Economic and Technological Development Zone Zhengxin Financing Guarantee Co., Ltd. Pledgor: Xinjiang Xierdan Food Co.,Ltd.|Hong Cheng Registration number: 2019990000325 |
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| PE01 | Entry into force of the registration of the contract for pledge of patent right |